Designed to play with the diner’s perceptions, our artist, Chef Gerson Madrid creates a 6-course multi-sensory tasting menu, taking an epic and avant-garde approach to Oaxacan cuisine, recreating textures, flavors and aromas that take us out of the conventional and into an unparalleled gastronomic experience that, accompanied by a sophisticated pairing, takes us to the most picturesque corners of the region.
Starters.
Guacamole con carnitas
Guacamole mixed with carnitas and pork rind, accompained by pico de gallo sauce and grilled onions.
$280
Aguachile rojo al estilo del chef (poco picante)
Shrimps marinated with macha sauce, roasted watermelon, peanuts and cashew nuts.
$350
Ensalada de tomates del huerto (vegetariano)
Variety of local tomatoes, smoked cheese, goat cheese and arúgula.
$210
Ensalada de betabel (vegetariano)
Grilled beet served with jocoque, arugula, bacon and walnut.
$280
Tamal de calabaza támala (vegetariano)
Corn tamal with pumpkin, beans sauce, cheese and cream.
$210
Esquites rojos con camarón
Corn with chile mayonnaise, cheese and poblano chili.
$270
Garnachitas de mollejas de ternera (5 piezas)
Garnacha and fried sweetbreads, red sauce, tanned cabbage and cheese.
$290
Ostiones del puerto (3 piezas)
Grilled oysters gratin, pico de gallo, chili butter and tortilla ash.
$180
Tacos de picaña con tuétano (3 piezas)
Top sirloin cap tacos accompained with guacamole, fried cheese and grilled onions.
$320
Soups.
Sopa Azteca
Traditional fried tortilla soup, pork rind, cheese and cream.
$210
Sopa de frijol
Delicious creamy bean soup served with fried tortilla, cheese and cream.
$210
Crema de yerba santa
Yerba santa cream served with croutons, corn and pumpkin.
$240
Main Courses.
Brócoli a la parrilla (vegano)
Grilled broccoli served with sweet potato puree, tanned eggplant and ckickpeas.
$270
Mole negro con pollo
Chicken breast, creamy rice and banana molotes.
$340
Pescado en barbacoa
Fish served with bean paste, creamy rice and avocado puree.
$340
Pesca del día a la parrilla
Catch of the day in a garlic and chili sauce accompained by mixed leaves, baby potatoes, red peppers and asparagus.
$380
Raviolis de langosta en salsa de pimiento rojo
Ravioli stuffed with vegetables and ricotta cheese, lobster and parmesan cheese.
$420
Rissotto de mariscos al ajillo
Sea food risotto served with shrimp, octopus, tichindas, fish and mushrooms.
$380
Pulpo Metxcalli (ligeramente picante)
Octopus with chintextle creamy sauce, potatoe wedges , garlic alioli and asparagus.
$450
Pork belly ahumado en mole manchamanteles
Pork belly with mole, with roasted fruits and dry noodles, cream and istmeño cheese.
$380
Filete de res en su jugo con chile guajillo (250 g)
Steak served with smashed potatoes and glazed vegetables.
$480
New york o Rib eye steak (350 g)
Served with chips, red peppers, asparagus and arugula with parmesano cheese.
$650
Postres.
Buñuelo de viento
Fritter served with lemon whipped cream with and citrus wedges.
$210
Flan de coco
Poleo spheres, beet coral and chocolate earth.
$210
Espuma de chocolate oaxaqueño
Chocolate foam, pancake, chocolate and cocoa nips.
$240
Pastel de elote
Corn pie served with vanila ice cream and whipped cream.
$240
Tasting menu
Aguachile rojo al estilo del chef
Shrimps marinated with macha sauce, roasted watermelon, peanuts and cashew nuts.
Tamal de calabaza támala
Corn tamal with pumpkin, beans sauce, cheese and cream.
Pescado en barbacoa
Fish served with bean paste, creamy rice and avocado puree.
Pulpo estilo Metxcalli (ligeramente picante)
Octopus with chintextle creamy sauce, potatoe wedges , garlic alioli and asparagus.
Pork belly ahumado en mole manchamanteles
Pork belly with mole, with roasted fruits and dry noodles, cream and istmeño cheese.
Sorpresa dulce
$1,400 – $1,700 (With paring)